Stephen A. Broeker
1 loaf sourdough bread, cubed
1 bunch scallions, chopped
1 pound mild Italian sausage
1 cup milk
1 teaspoon Dijon mustard
1 can cream of mushroom soup
1 pound mushrooms, sliced
Preheat oven to 325 degrees.
Coat the bottom of a casserole dish with cooking oil.
Spread bread evenly in the dish.
Cook sausage, drain, and spread over bread layer.
Spread scallions over sausage layer.
Sauté mushrooms and spread over layer.
Beat together: (eggs, 3⁄4 cup milk, mustard) and pour over sausage.
Mix soup and 1⁄4 cup milk and pour over casserole.
Spread cheese over the top.
Spread scallions over the top.
Bake uncovered for at least one hour.